Buri Daikon Aradaki (Yellowtail and Radish)

Buri Aradaki（ブリあら炊き）

What kind of dish is Buri Aradaki??

Buri aradaki ≒ Buri daikon

Buri aradaki (buri daikon) is a fish dish that is indispensable in the Japanese winter.

Originally, buri daikon was made from the “ara” part of the fish. In recent years, fillets have become more common, and when “ara” is used, the dish is called aradaki.

After eating yellowtail or sea bream as sashimi, the remaining parts around the bones and head are called “ara”.

Yellowtail(=buri) and Japanese radish(=daikon) are boiled in a pressure cooker until soft and they seasoned strongly.

A classic home-cooked dish made with plenty of winter seasonal ingredients. This fish recipe is the reason why I wanted to buy a pressure cooker. Yellow tail has a lot of fat and a rich taste. Flavored Japanese radish and yellowtail are the perfect combination.

If you use a pressure cooker, the Japanese daikon radish will cook quickly, so it will save time. Also, because the heating time is short, you can prevent the yellowtail from becoming dry.

I use a T-fal “Clipso Minut Easy” pressure cooker. The content is 4.5L.　Check out this article about pressure cookers.　👉　Juicy Butano kakuni recipe (Japanese Braised pork belly )

It is called “success fish” and is considered to be auspicious food. Since there is a custom of eating yellowtail sashimi on New Year’s Day, we use the leftover parts.

👉　For more information about yellowtail, see this article

INGREDIENTS for Buri fish and daikon Aradaki (3SERVINGS)

Japanese daikon radish 600g
ginger 10g
yellowtail (ara) 750g
- dark soy sauce 90g
- sugar 30g
- seishu(sake) 30g
- mirin 45g
- water 100g

**Check out this article about seasoning. 　👉　About Soy sauce ＆ mirin & sake**

Buri fish and daikon Aradaki COOKING INSTRUCTIONS

① Cut the Japanese daikon radish into half-moon shapes 2cm thick.

② Slice the ginger.

③ Place the yellowtail in a large heat-resistant bowl and pour boiling water over it.

This process is called “shimofuri”. This will remove any stains or odors from the yellowtail.

④ Wait until the surface of the yellowtail turns slightly white.

⑤ Put the Japanese daikon radish and yellowtail in a pressure cooker.

⑥ Add soy sauce, sugar, sake, mirin,water and ginger.

⑦ Pressure cook for 20 minutes.

⑧ Wait for the pressure to release.

⑨ If there is a lot of water when you open the lid, simmer on medium heat for a few minutes.

⑩ Place on a plate.

Since it is soft, it is best not to use chopsticks when placing it on the plate. Turn it over with a spatula and move it around gently.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊